SAN MARZANO TOMATO SAUCE | Tim's "Monday" Sauce Recipe3:27
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This San Marzano tomato sauce is perfect for a family on-the-go. I make a batch on Monday and it becomes part of at least two meals throughout the week. It's incredibly versatile and ridiculously easy to make.
San Marzano tomatoes are sweeter, less acidic, have more pulp and less seed than other types on Roma tomatoes. They are the perfect tomato for sauce making. I always used the canned variety because I don't have a garden and the quality is consistently high. Also, I avoid the step of having to blanch/peel each tomato. However, feel free to use fresh San Marzano's if you have that availability.
This sauce is great for: simple pasta dishes, eggplant or chicken parmesan, adding to broth-based soups, meatballs, egg dishes, served with polenta, a base for curry, braised meat dishes, etc.
Written recipe instructions are here:
Recipe begins at 0:41
SAN MARZANO TOMATO SAUCE
(makes 4 to 6 servings)
Fresh Garlic, 1/2 oz. | 14g | 1 heaping tbsp.
Yellow Onion, 2.25 oz. | 64g | 1/2 cup
Canned San Marzano Tomatoes, 28 oz. | 794g
Extra Virgin Olive Oil, 1 fl. oz. | 28g | 2 tbsp.
Kosher Salt, .1 oz. | 3g | 1 tsp.
Ground Black Pepper, to taste
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